𝔖 Bobbio Scriptorium
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A RESEARCH NOTE: DETECTION OF ADULTERATION IN PROCESSED TRADITIONAL MEAT PRODUCTS

✍ Scribed by M.E. FLORES-MUNGUIA; M.C. BERMUDEZ-ALMADA; L. VÁZQUEZ-MORENO

Book ID
111343751
Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
327 KB
Volume
11
Category
Article
ISSN
1046-0756

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This study objectively and quantiüably examined the eþ ect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reýectance spectra betwe